Instant Pot Greek Baby Potatoes, the classic Greek diner side dish, adapted for pressure cooking.
- 1 cup water
- 1½ pounds baby Yukon gold potatoes (aka new potatoes)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1/2 teaspoon fine sea salt
- 1 teaspoon dried oregano
- Juice of ½ a lemon
- Pressure Cook for 8 minutes with a quick pressure release: Pour 1 cup of water into an Instant Pot or electric pressure cooker. Add a vegetable steaming basket and fill the basket with the potatoes. Lock the pressure cooker lid. Pressure cook at high pressure for 8 minutes in an Instant Pot, electric pressure cooker, or stovetop PC (Use “manual” or “pressure cook” mode in an Instant Pot). Quick release the pressure, then unlock the pot, opening the lid away from you to avoid the hot steam.
- Heat the oil, brown the potatoes, and toss with garlic and herbs: Carefully lift the vegetable basket full of potatoes and set it aside on a plate. Dump the water out of the pot, wipe clean, and return the pot to the Instant Pot base. Set the cooker to Sauté mode and pour in the olive oil. (Put a stovetop PC over medium heat.) Pour in the potatoes, and let them sit until they are browned on the bottom, about 3 minutes. Sprinkle the potatoes with the garlic, salt, and oregano, and toss to coat. Drizzle with the lemon juice and toss again to coat. Pour the potatoes into a bowl, scraping the garlic and herbs stuck to the pot onto the potatoes. Serve, and enjoy.
- The baby yukon gold potatoes from my local grocery stores are a consistent size, 1½- to 2-inches in diameter. That’s the potato industry standard for “B-Size Potatoes”. When I get significantly smaller potatoes (from my CSA box, or from a different grocery store, where they’re 1-inch or less), I cut the pressure cooking time back to 5 minutes.
Keywords: Instant Pot Greek Baby Potatoes, Pressure Cooker Greek Baby Potatoes